Maastricht University physiologist Mark Post is expected to grill a patty of lab-grown meat that has taken two years and €250,000 ($338,000) to produce. (Google)

On this episode of the Health and Wellness Show we look into the future of food, where the science is going and what we can expect in the coming years. In the food science world it is not what can be created but what will be accepted. New high tech foods are easy to create in a lab with enough financial backing though the trouble the industry is having is getting the consumer to overcome the 'yuck factor'. Artificial meat research, genetically modified animals, cloned meat, lab grown-test tube meat, bleeding veggie burgers -- nothing is too far out for big corporations looking to make a profit off of the notion that consumers want save the Earth while eating 'healthy clean meat'.

Join us for a lively discussion and stay tuned for Zoya's Pet Health segment where the topic will be the pet food industry.

Reader Comments

Someone needs to equalize these separate voices, they seem to be potted at different levels, which throws up the setting of volume levels.. some will be too loud and peg out, others too soft and perhaps distort out... not sure why, can't it be fixed?

"The meat you'd never eat" and "the trouble the industry is having is getting the consumer to overcome the 'yuck factor'" Because people would rather eat meat from a dead animal. Meat that has faeces on it. The reason more people have bacteria from faeces in their kitchen sink than on their toilet seat, is because people don'y rinse their chickens in the toilet. Zoonosis [Link]